SALTED RICOTTA CHEESE AND NETTLE TORTELLI WITH TRUFFLE ON A CREAM OF PUMPKIN, GINGER AND TRUFFLE

Knead the two ricottas with the boiled nettle and the Dried Summer Truffle Powder and cool in water and ice (squeeze and chop finely), put the mixture in a sac à poche with smooth tip. Make the pasta and let it rest in the fridge for at least 30 minutes in the food film. Roll out the dough thinly, make the tortelli and cook in boiling salted water for 3 minutes, then stir-fry with butter. Heat the butter with the Black Summer Truffle Carpaccio and heat the Pumpkin and Ginger Soup with Truffle in a bain-marie. Put the cream on the dish with Tortelli and Dried Summer Truffle Powder on top.